Cheesy Egg Bake with Strawberry Salsa

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  • 35 min prep time
  • 9 hr 15 min total time
  • 14 ingredients
  • 12 servings

Ingredients

Egg Bake

6
cups cubed firm white bread (about 9 slices)
8
oz. (2 cups) shredded colby-Monterey Jack cheese blend
8
eggs
1
quart (4 cups) milk
1
teaspoon dry mustard
3/4
teaspoon salt

Salsa

1
quart (4 cups) fresh strawberries, chopped
2
garlic cloves, minced
1
jalapeño chile, seeded, chopped
1/3
cup finely chopped fresh cilantro
1/4
cup sliced green onions
2
tablespoons lime juice
1
teaspoon sugar
1/8
teaspoon salt

Directions

  1. 1 Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Layer half of bread cubes and half of cheese in sprayed baking dish. Repeat with remaining bread and cheese.
  2. 2 Beat eggs in large bowl. Add milk, mustard and salt; beat well. Pour over bread and cheese in baking dish, pushing bread into milk mixture to moisten completely. Cover; refrigerate 8 hours or overnight.
  3. 3 To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 35 to 40 minutes or until knife inserted in center comes out clean.
  4. 4 Meanwhile, in medium nonmetal bowl, combine all salsa ingredients; mix well. Let egg bake stand 5 minutes before serving. To serve, cut into squares. Serve with salsa.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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